Pork Chili Verde Enchiladas - chilies

Method

• Char Anaheim chilies over gas flame or in broiler until blackened on all sides.
• Enclose in plastic bag 10 minutes.
• Peel, seed and coarsely chop chilies.
• Combine broth, 1/2 cup onion, tomatillos, jalapeno and garlic in medium saucepan.
• Simmer over medium heat until liquid is reduced to 1 cup, about 10 minutes.
• Transfer to blender.
• Cool to room temperature.
• Add Anaheim chilies, cilantro and lime juice.
• Blend until smooth.
• Transfer to bowl.
• Whisk in sour cream.
• Season with salt and pepper.
• (Can be made 1 day ahead.
• Cover; chill.)
• Preheat oven to 350F.
• Lightly oil 15x10x2-inch baking dish.
• Place 6 tortillas between 2 damp paper towels.
• Cook in microwave on high until warm, about 1 minute.
• Working with 1 warm tortilla at a time, dip tortillas into sauce; shake excess sauce back into bowl.
• Place tortillas on work surface.
• Spoon scant 1/4 cup Pork Chili Verde, 2 tablespoons cheese and 1 tablespoon onion down center of each.
• Roll up tortillas.
• Arrange enchiladas, seam side down, in dish.
• Repeat with remaining 6 tortillas.
• (Can be made 8 hours ahead.
• Cover enchiladas, remaining sauce and cheese separately.
• Chill.)
• Top enchiladas with remaining sauce, then cheese.
• Bake enchiladas uncovered until heated through, about 20 minutes (or 30 minutes if enchiladas have been refrigerated).
• Sprinkle tomatoes over and serve.